Cabbage & Dal Stuffed Paratha Recipe
If you’re looking for a wholesome, hearty, and delicious breakfast or snack option, Cabbage & Dal Stuffed Paratha is a perfect choice. This traditional Indian dish is not only tasty but also packed with nutrients, making it a diabetic-friendly meal. The combination of whole wheat flour, nutritious cabbage, yellow moong dal, and aromatic spices creates a flavorful filling that is encased in soft, warm parathas. Served with raita or chutney, these stuffed parathas can be enjoyed by the whole family.
Serves: 4
Cuisine: Indian
Course: Indian Breakfast
Diet: Diabetic Friendly
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sunflower Oil | 2 teaspoons |
| Water | 1/2 cup |
| Salt | 1/4 teaspoon |
| Cabbage (Patta Gobi/ Muttaikose) – finely chopped | 2 cups |
| Yellow Moong Dal (Split) | 1/2 cup |
| Green Chillies – finely chopped | 2 |
| Onion – finely chopped | 1/2 (medium-sized) |
| Garlic – finely chopped | 5 cloves |
| Cumin seeds (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Ghee or oil for smearing | As required |
Instructions
-
Cook the Moong Dal:
Begin by boiling the yellow moong dal. To do this, add 3 cups of water to the dal in a saucepan. Bring it to a boil and cook the dal until it’s tender. Once done, drain the water and set the dal aside. You can save the dal water for making the dough later. -
Prepare the Stuffing:
Heat 1 tablespoon of sunflower oil in a kadhai (wok). Once the oil is hot, add cumin seeds and allow them to splutter.- Add finely chopped onion to the kadhai and sauté until it turns soft and pinkish in color.
- Stir in the chopped garlic and green chilies, sautéing for a minute or two.
- Now, add the chopped cabbage to the kadhai. Stir well, cover the pan, and cook the cabbage on medium heat for about 10-15 minutes, stirring occasionally, until it softens.
- Once the cabbage is cooked, add the cooked dal to the kadhai and mix well. Be careful not to add any water, as the filling should be dry.
- Add turmeric powder, red chili powder, and salt to taste. Stir until everything is well combined.
- Switch off the flame and let the mixture cool down completely.
-
Prepare the Dough:
While the filling cools, prepare the dough for the parathas. In a mixing bowl, add whole wheat flour, salt, and 2 teaspoons of oil.- Gradually add water, little by little, to knead the dough. The dough should be soft yet firm, similar to dough for chapatis.
- Once the dough is ready, cover it with a damp muslin cloth and let it rest for about 30 minutes.
-
Shape the Parathas:
- Once the dough has rested, divide it into small, equal-sized balls, each slightly bigger than a table tennis ball.
- Dust each ball with some dry wheat flour and roll it out into a small, thick, round disc.
- Place about 2 tablespoons of the cooled cabbage and dal stuffing in the center of the rolled dough.
- Carefully fold the edges of the dough over the stuffing to form a pouch. Pinch the sides to seal the paratha.
- Roll out the stuffed dough ball gently into a larger round shape, just like a regular chapati. If you notice any air bubbles, gently pat them down with your fingertips.
-
Cook the Parathas:
- Heat a tawa (griddle) over medium heat. Once hot, place the rolled paratha on it.
- After about 2-3 minutes, when the bottom is golden brown, flip the paratha and apply a teaspoon of ghee on the top side.
- Flip the paratha again and cook for another 2-3 minutes until both sides are golden and crisp.
- Repeat this for all the stuffed parathas, applying ghee as needed.
-
Serve:
Serve the Cabbage & Dal Stuffed Paratha hot with a side of Lauki Raita (bottle gourd raita) and Dhaniya Pudina Chutney (coriander mint chutney) for an authentic and delicious meal. These parathas make a perfect breakfast or can be served as a snack with tea.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 160-180 kcal |
| Protein | 5-7 grams |
| Carbohydrates | 30-35 grams |
| Fiber | 5-7 grams |
| Fat | 5-6 grams |
| Sodium | 250-300 mg |
Pro Tips:
- For extra flavor, you can add a pinch of garam masala to the filling.
- If you prefer a spicier paratha, increase the number of green chilies or add some red chili flakes.
- Use ghee for a richer flavor, though oil can be used as a healthier alternative.
- Ensure that the cabbage is cooked thoroughly to avoid excess moisture, which could make the paratha soggy.
Conclusion:
This Cabbage & Dal Stuffed Paratha is a nutritious, satisfying, and flavorful dish that is perfect for anyone looking to enjoy a delicious Indian breakfast or snack. The combination of yellow moong dal and cabbage, paired with whole wheat flour, provides a perfect balance of proteins, fiber, and vitamins. Whether you’re following a diabetic-friendly diet or simply want to enjoy a wholesome meal, this paratha is a great option for the whole family!
